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Sunday, February 20, 2011

It really is a Yeasted Chocolate Coffee Cake according to Martha Stewart Living (March 2011) but to me it is

CHOCOLATE BREAD.

Many of you know that I have worked in the travel industry a gazillion years, and so many times I have heard people ask when they were chatting with someone who had gone to Club Med was "Wasn't the Chocolate Bread Amazing?" And everyone agreed. At one time I had the recipe but can't find it now.....Who cares? Move over Club Med...honestly I like this one better.

My friend Ivonne, over at Cream Puffs in Venice, started "Magazine Mondays" back in 2007, and I have been meaning to participate, so here goes. It is very informal and it really is about trying those recipes in Magazines you have hanging around. Go check her out, she has a great Blog.

Susan of Wild Yeast has another blog that I follow religiously. I wanted to mention her since she features all kinds of breads and products made with yeast. I have been shown on her "Yeastspotting" feature on occasion....:)

Sprinkle the yeast and a pinch of granulated sugar over the milk in a medium bowl and let it stand until foamy.

Whisk together the remaining sugar, the egg and yolk in another bowl, then whisk it into the yeast mixture

Combine the flour, salt in the mixture (whirl it around a bit to mix)

then add the egg/yeast mixture. Beat on low about 30 seconds. Switch to dough hook and add butter and beat until smooth, soft and slightly sticky.

Butter a large bowl. Turn out onto a floured surface and knead a little until smooth. Place in the bowl, turn to coat and cover with plastic wrap. Let stand in a warm place until doubled - about 1 to 1 1/2 hours.

Now let's make the filling!

Coarsely chop the chocolate

Combine chocolate, granulated sugar and cinnamon then cut in the butter with a pastry cutter or rub it in with your fingers...that's what I did!

Now let's assemble!

Punch down the dough then transfer it to a floured surface - let it stand for 5 mintes to relax.

Roll it out to an 18-inch square (1/8 inch thick)- brush edges with egg wash. Spread the filling over the dough (reserve 1/2 cup) - leave a 1 inch border - and tightly roll like a jelly roll.

Pinch the seam to seal. Now fold this in half to form a U and twist 3 or 4 times. I forgot to take a picture of the twisted dough...sorry....

Make a crumb topping

Combine confectioner's sugar,flour and butter

Butter a 5x10 inch loaf pan and line with parchment, leaving 1inch overhangs, butter parchment and transfer dough to pan. Brush top with egg wash and sprinkle crumb topping and reserved 1/2 cup of filling over bread/cake. Drape a plastic wrap over dough/pan.

Preheat oven to 350 degrees....

and let dough stand until risen by half (20-30 minutes)

Remove plastic wrap and bake, rotating half way through, until golden about 55 minutes. Reduce oven temperature to 325 degrees and bake until deep golden 15-20 minutes more. Have some foil to cover it if it gets too dark. Transfer to wire rack and let cool.

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About me...

My name is Penny and I am a passionate baker - like my mom! I particularly love baking bread as well as cakes, cookies, pastries etc. I am a member of the Daring Bakers and the Avid Bakers and enjoy sharing my baking, as well as my travel experiences with others... like you.
I hope you enjoy my blog and try some of these recipes!

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About Sadie...my Mom

My Mom was a passionate baker...always in the kitchen. The wonderful aroma of cakes and cookies was always present in our house, a comforting very special feeling. I remember clearly how she would tell us not to jump around when a cake was in the oven.

This blog is in her loving memory and all of the recipes that came out of her kitchen.